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Cook up a fantastic dinner with easy prep in just 3 to 5 steps. Just put it all in the pot!
(All recipes 100% plant-based. “WFPB” = Whole-food, plant-based, “GF” = gluten free)
Slow Cooker Recipes
Slow Cooker Quinoa Veggie Soup (GF) from Orchids + Sweet Tea
This soup is effortless to make. It’s a solid source of veggies with protein and fiber, thanks to beans and quinoa.
Slow Cooker Lentil Tacos (WFPB) from The Natural Nurturer
Toss everything in and cook during the workday, if you’d like. Your taco filling will be ready to go by dinner. Just scoop into tortillas.
Slow Cooker Veggie Loaf from Healthy Slow Cooking
This recipe is excellent for incorporating leftovers as you can add any veggie ingredients you want. A homemade ketchup recipe is also included if you’re into that.
Slow Cooker Vegetable Pot Pie Stew (WFPB, GF) from The Healthy Kitchen
All your favorites like potatoes, carrots, peas, and more from vegetable pot pie, but in stew form. The perfect stew to warm you up if you’re feeling a chill.
Slow Cooker Cacciatore (WFPB) from Veggies Save the Day
You’ll love this dish that has potatoes and chickpeas instead of chicken. Just prep everything the night before and slow cook the next day for an easy dinner.
Easy Southern Collard Greens with Fire Roasted Tomatoes (WFPB) from I Can You Can Vegan
For a tasty side dish, just toss all the ingredients into your slow cooker, give it a stir, and you have the perfect collard greens in a few hours.
Crockpot Oatmeal (GF) from Healthier Steps
This simple breakfast includes rolled oats. Make one batch, and you have breakfast for the week.
Slow Cooker Red Lentil Chili (WFPB, GF) from Running on Real Food
What’s not to love about a recipe with only 3 steps?! Get your fiber and protein from the lentils along with several veggies.
Stuff I love: Slow Cookers
It’s likely obvious, but these recipes all call for slow cookers. Any slow cooker that’s the right size will do.
You can use a traditional slow cooker such as the Hamilton Beach 6-quart model found here. Or if you have an Instant Pot, that works too. Just be sure to read the instructions carefully.
Slow cookin’ with veggies
Slow cooking meat is common, but why do it with veggies and plant-based ingredients? There are a bunch of benefits.
The most clear one to me is that I don’t have to continually watch and tending to my recipe. It’s hard for me to walk away from something on a stove, so using a slow cooker allows me to do something else.
Slow cookers allow for the melding of flavors, just like simmering on a stove would.
I’m also a fan of dried foods like lentils, which work well with slow cooker recipes.
There’s also the ease of cleanup compared to using lots of pots and pans.
And when I’m on the go, I like the ability to just pack up the slow cooker and take it with me to somewhere else rather than trying to transfer it to another container (messy!)
What do you like most about slow cooking?
To cooking it slow and steady!
